Southern Fried Chicken
Crispy, juicy, and loaded with flavor, this Southern Fried Chicken Recipe is a comfort-food classic perfect for family gatherings.
Servings: 4 servings
Equipment
- Mixing Bowl
- Cast-Iron Skillet
- Wire Rack
- Baking Sheet
Ingredients
Chicken
- 1 whole chicken (about 4 pounds), cut into parts breasts, thighs, drumsticks, wings
Marinade
- 1 cup buttermilk, chilled
- 1 large egg, beaten
Dredge
- 1.5 cups all-purpose flour
- 0.5 cup cornstarch
- 1 teaspoon baking powder
- 2 tablespoons paprika
- 2 tablespoons black pepper
- 2 teaspoons garlic powder
- 2 teaspoons dried oregano
- 0.5 teaspoon cayenne pepper
- 1 tablespoon salt to taste, divided
Oil
- 2-3 cups vegetable shortening or peanut oil for frying enough for 1/2 to 1 inch depth in skillet
Instructions
- In a small bowl, combine paprika, black pepper, garlic powder, oregano, and cayenne. Stir well to distribute spices.
- In a large bowl, whisk together buttermilk, beaten egg, and 1 tablespoon salt. Add chicken pieces, ensuring each is coated. Cover and refrigerate for at least 4 hours, up to overnight.
- In another large bowl, combine flour, cornstarch, baking powder, 1 tablespoon salt, and mixed spices. Mix thoroughly.
- Heat oil in a cast-iron skillet to about 325–350°F. Use enough oil to come up about 1/2 inch on the sides of the chicken.
- Remove chicken from marinade, letting excess drip off. Coat each piece in the flour mixture, pressing to adhere. Fry in batches for about 6 minutes per side until golden brown.
- Transfer fried pieces to a wire rack over a baking sheet. Bake in a preheated 350°F oven for 15–20 minutes until internal temperature reaches 165°F.
- For extra-crispy finish, refrigerate fried chicken uncovered for 20–30 minutes, then briefly refry in hot oil for 1–2 minutes per side.
Notes
Store cooled leftover chicken in an airtight container for up to 3–4 days. For freezing, wrap pieces individually and store in a freezer-safe bag for up to 2 months.